Cinnamomum zeylanicum – whole bark in tubes

Native to Sri Lanka (formerly Ceylon), Ceylon cinnamon is renowned for its finesse, low coumarin content, and diverse uses in cuisines around the world. Whether in stick or pipe form, it retains its fragrance intact and lends itself to a wide variety of preparations: infusions, desserts, hot drinks, and even homemade cosmetics.

Description

Thin bark, rolled into sticks or tubes, light brown to golden beige in color. Soft and crumbly texture. Sweet, warm, slightly woody aroma.

Nomenclature

• Common names: Ceylon cinnamon, true cinnamon
• Latin name: Cinnamomum zeylanicum or Cinnamomum verum
• Family: Lauraceae
• Part used: Bark
• Shape: Rolled, whole pipes
• Origin: Sri Lanka
• English name: Ceylon cinnamon stick
• German name: Ceylon-Zimtstange
• Name in Spanish: Canela de Ceilán
• Name in Italian: Cannella di Ceylon
• Name in Arabic: قرفة سيلانية (Qirfa Saylāniyya)

Main virtues

Valued for its enveloping fragrance, Ceylon cinnamon is used in culinary traditions, winter-supporting herbal teas, and certain tonic preparations. It is also added to natural hair care products for its purifying and stimulating effects.

Main constituents

Trans-cinnamaldehyde, eugenol, tannins, essential oils (1 to 4%), coumarins in very small quantities.

Use and dosage

• Infusion: 1 cinnamon stick for 500 ml, simmer for 10 minutes then infuse for another 5 minutes.
• Cooking: used in sweet and savory dishes, hot drinks or compotes.
• Care: decoction for hair rinsing water or invigorating foot bath.

Precautions, side effects and contraindications

• Not recommended for intensive use in pregnant women.
• May interact with certain high-dose anticoagulant treatments.
• Store away from air, heat and light.

History and origin

Cinnamon is one of the oldest known spices, mentioned in ancient Egyptian, biblical, and medicinal texts. Once highly prized, it was heavily traded between the Orient and Europe. The Ceylon variety is now prized for its sweetness, purity, and refined aroma.

Miscellaneous information

• Storage: glass jar or airtight lined kraft bag.
• Packaging: whole pipes in bulk or packaged.
• Appearance: rolled bark, thin and brittle.
• Smell: sweet, warm, woody and sugary.

Sources and references

• Pl@ntUse – https://uses.plantnet-project.org
• Corpus of traditional spices
• Ancient culinary and medicinal references
• Ethnobotanical and aromatic literature

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